Ingredients
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16 kg 35 lbs 4 oz kg Carr's Bakers Flour
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2 kg 4 lbs 7 oz kg Proson Sweet Bun Dough MB
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1 kg 2 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
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10.24 L 43.008 cups Water
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8.8 kg 19 lbs 6 oz kg Raisins
Sweet Buns using Sonneveld Proson Sweet Bun Dough
Method
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Kneading: mix all ingredients into a smooth and well developed dough
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After kneading, directly mix filling in
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Dough temperature: approx. 27°C
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Scale: approx. 2000 grams (30 pieces)
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Dough proof: approx. 10-20 minutes
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Dividing: divide and round up. Place 2 rows of 3 dough pieces next to each other on baking sheets.
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Final proof: approx. 80 minutes
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Decorating: use crossing paste to make a cross on all buns
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Baking: approx. 10-11 minutes at 260°C
